Kimberley Wine Vinegars

Established in the Bay Area in 1975 by Ruth and Larry Robinson, Kimberley Wine Vinegars was the first producer of authentic French-style Orleans process vinegar in the United States. Named after the founder’s daughter, the company was purchased by the Alexander family in 1999. The Alexanders, who have been growing grapes in Lodi, California for four generations, moved the company from Daly City to Acampo, significantly increasing vinegar production while remaining faithful to traditional methods. In 2002, they began making certified organic artisanal vinegars, and by 2009, their family winery became certified organic, allowing them to produce organic wine for vinegar production.

Kimberley Wine Vinegars employs the ancient French Orleans method, a slow and careful barrel fermentation process that takes a minimum of six months to produce vinegar of exceptional flavor and quality. Over 900 barrels are filled with live cultures that require this extended fermentation period. The Alexanders are dedicated to using organic wines from their certified organic winery, ensuring that all of Kimberley’s production is organic. This meticulous process results in vinegars with a deep, layered flavor, comparable to the best-quality European brands.

Kimberley offers low flat-rate shipping on all orders, with specific rates for different quantities. Their vinegars are highly regarded by chefs and food enthusiasts for their robust, fruity taste and health benefits. Kimberley Vinegars are available in one-gallon food service sizes, and they promote health by being probiotic-rich. The company also provides recipes and usage suggestions for their vinegars, enhancing their appeal to both home cooks and professional chefs.